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The mixologists at 1800 created this recipe.
PEAR-ADISE FOUND
2 oz. Grey Goose La Poire flavored vodka 1 oz. Lime juice ½ oz. Light agave French sea salt Tarragon or thyme
Rim half of a rocks glass with sea salt. Combine the liquid ingredients, shake, then strain over fresh ice in the glass. Garnish with your herb of choice— tarragon and thyme both work well.
The mixologists at Grey Goose created this recipe.
PAPA’ S PASSION
1 ½ oz. Papa’ s Pilar Blonde Rum 3 oz. Pineapple juice 1 oz. Passion fruit purée Splash of soda water
Combine first three ingredients and shake. Pour into tall glass and garnish with pineapple wedge.
Jonathan Pietri, general manager at The Canary Room cocktail bar at Casa Marina, Curio Collection by Hilton in Key West, FL, created this recipe.
SAUVI B GINGER SPRITZER
( serves four) 1( 2-inch) piece of fresh Ginger 2 Mint sprigs, plus more for garnish 2 cups( 16 oz.) Kim Crawford Illuminate sauvignon blanc Juice of 2 limes( about 2 oz. or ¼ cup) 2 oz. Simple syrup 1 can( 12 oz.) Club soda
Muddle the ginger and mint in a large cocktail shaker or jar. Add the sauvignon blanc, juice and simple syrup and fill the shaker with ice. Shake vigorously until the cocktail shaker is colds. Strain into 4 icefilled wine glasses. Top each glass off with club soda and garnish with a sprig of mint.
The mixologists at Kim Crawford created this recipe.
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PRICKLY PEAR SOUR
2 ½ oz. Tito’ s vodka 1 oz. Prickly pear syrup ¾ oz. Fresh lemon juice 1 Egg white 2 dashes Angostura bitters( optional) Edible flower or lemon twist( for garnish)
Combine vodka, prickly pear syrup, fresh lemon juice and egg white in a shaker. Dry shake( without ice) for 10 seconds to emulsify the egg white and create froth. Add ice and shake vigorously for 15-20 seconds. Fine strain into a Martini glass. Add a few dashes of bitters and garnish with an edible flower or a lemon peel twist.
The mixologists at Kimpton Rowan Palm Springs created this recipe.
LEMON POPSICLE
1 ½ oz. Bombay Sapphire Premier Cru gin ½ oz. Limoncello ½ oz. Nardini Acqua di Cedro ½ oz. Lemon juice ¼ oz. Simple syrup 1 barspoon Lemon curd 2 dashes TBT lemon bitters San Pellegrino Limonata
Build all ingredients in a tin shaker. Shake quickly and strain on crushed ice in a lemon rocks glass. Add some San Pellegrino Limonata and stir. Cap glass with crushed ice and garnish with grated lemon zest.
The mixologists at Sweet Liberty in Miami, FL, created this recipe.
GUAVALICIOUS
1 ½ oz. Don Q Reserva 7 rum 2 oz. Guava juice ⅓ oz. Fresh lime juice 1 tsp. Coco Lopez cream of coconut
Combine all ingredients and shake well with ice. Strain over ice in a rocks glass. Garnish with an edible flower and a piece of coconut shell.
The mixologists at Don Q created this recipe.
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PEAR-ADISE FOUND
SAUVI B GINGER SPRITZER
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PAPA’ S PASSION
PRICKLY PEAR SOUR
LEMON POPSICLE
GUAVALICIOUS
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